Portuguese Duck Rice

Ingredients

• 1.5 cups Basmati rice

• 1.5 lbs duck breast

• 5 oz of whole chorizo (see Notes)

• 4 oz of thick bacon

• 2 oranges

• 1 carrot, peeled and diced

• 2 onions (one quartered, one chopped)

• 4 cloves of garlic

• 1 bay leaf

• peppercorns

• 50 ml of Wildly Virgin olive oil

• Salt and pepper to taste

Directions

Make the Stock

1. Cut the duck breast into large pieces. Add one quart of water in a large pot, with 1 onion cut into quarters, the peeled and diced carrot, 2 whole garlic cloves, 1 bay leaf and peppercorns. Bring to a boil, add the duck, bacon and chorizo ​​and cook until the duck is tender.

2. Remove the duck, chorizo ​​and bacon from the pan and leave to cool. Remove any duck skin and shred the duck. Strain the cooking broth, and reserve it in a large bowl. Slice the chorizo and cut up the bacon.

Assemble and Cook

1. Preheat the oven to 390ºF

2. Peel and finely chop the remaining garlic and onion. Add it to the pot with some olive oil add the zest of 1 orange. Let it brown. Then add the rice, mix and add 3 cups of the duck broth. Add salt and pepper , stir, cover and cook for 20 minutes, over very low heat.

3. When taking the pan off the heat, pour in the remaining orange juice, stir with a fork and adjust the seasoning again. Finally, mix in the shredded duck and bacon, pour it all into a baking dish and smooth it out. Arrange the chorizo ​​slices on top.

4. Bake in the oven until golden brown or just until heated through.

5. Serve decorated with orange slices and drizzle with Wildly Virgin olive oil to taste.

Notes